Nia Maro Miceli

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The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level.

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Nia Maro Miceli

The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level.

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Description: The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level destined to exalt in taste and scent with passing of the years. Ageing potential: 8 years Storage: On its side at 12-14 C° Serving temperature: 18C° Glass: Balloon Serving suggestions: With red meat, hearty main courses and aged cheeses Production area: The winery-owned Tenuta di Castelvetrano. Located in the Contrada Dimina, covering some 33 hectares Training method: Espalier Pruning method: Spur-pruned cordon-trained Vineyard density: av. 4,600 vines/ha Soils: Loose, chalky soils Vineyard aspect: South-west Weather: Mediterranean, dry. Harvest: At the end of August - beginning of September 2004 Must analysis: 21° Babo Yield per hectare: 60 q Yield per vine: 1,5 kg Vinification: Traditional red-wine fermentation, temperature-controlled at 24C°, with cultured yeast. Skin contact period: 8 days Malolactic fermentation: Totally developped Maturation in wood: 12 months in 300-litre oak barrels Ageing: 7 months in stainless steel tanks Alcoholic content: 14% vol. Total acidity: 6,1 g/l pH: 3,40 Residual sugar: 3 g/l Oenologist: Filippo Di Giovanna Visual: Intense ruby red Nose: Intense, spicy Palate: Full, judiciously tannic Finish: Long-lasting, balanced

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Nia Maro Miceli

The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level.